Vegan Avocado Mousse Cake
Ingredients
Base
- 75g dates
- 65g pecan nuts
- 30g walnuts
- 30g cacao butter
- 15g ground almonds
- 2 tbsp maple syrup
- 1 tbsp carob powder or cacao
- Pinch of salt
Mousse
- 1 avocado
- 110ml almond milk
- 90ml maple syrup
- 30g cacao butter, melted
- 1 tbsp carob powder
- 1/4 cup cacao powder
- 1 tsp vanilla extract
- Pinch cinnamon
- Pinch salt
Preparation
Whizz the nuts in a food processor until finely ground then add in the dates and process again.
Melt the cacao butter and add it to the machine along with the maple syrup, carob powder and salt. Whizz briefly to combine.
Press into the bottom of the moulds.
In a blender purée the avocado with the milk and maple syrup.
Add in the other ingredients and blend until smooth.
Pour into the moulds and smooth the tops.
Chill until set.
Tips
This recipe makes 4 small cakes and can be served in ring moulds, glasses, or jars.
Serve with cashew cream and hazelnuts roasted in maple syrup.
